22 Ingredients
  • For the Sponge Cake:
  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 cups sugar
  • 8 large eggs, separated
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • For the Coffee-Almond Brittle Topping:
  • 2 teaspoons unsalted butter, softened
  • 1 cup whole toasted almonds, coarsely chopped
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 1 tablespoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • For the Filling:
  • 4 cups heavy cream, chilled
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
Nutrition
771
39% daily value
10 servings
                                       
                                            vegetarian
     

Fat

73% 47

Saturated

121% 24

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

26% 78

Carbs (net)

- 76

Fiber

9% 2

Sugars

- 61

Sugars, added

- 57

Protein

24% 12

Cholesterol

94% 281

Sodium

24% 565

Calcium

13% 128

Magnesium

14% 56

Potassium

9% 308

Iron

12% 2

Zinc

9% 1

Phosphorus

33% 228

Vitamin A

51% 462

Vitamin C

2% 1

Thiamin (B1)

15% 0

Riboflavin (B2)

33% 1

Niacin (B3)

9% 2

Vitamin B6

6% 0

Folate equivalent (total)

21% 84

Folate (food)

- 35

Folic acid

- 29

Vitamin B12

9% 1

Vitamin D

0% 1

Vitamin E

26% 5

Vitamin K

4% 3
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